Seared Lamb alla Romana

Name: Seared Lamb alla Romana
Ingredients: 1/4 cup chopped sun-dried tomatoes in oil, drained; 3 garlic cloves, sliced; 4 anchovy fillets, drained; 1 teaspoon finely chopped fresh rosemary; 1/4 teaspoon crushed red pepper; Kosher salt and freshly ground black pepper; 1/2 cup dry white wine; 2 tablespoons olive oil; 1 1/2 pounds tender lamb leg meat, cut into 1-inch cubes; 1 cup frozen artichoke hearts—thawed, drained and cut into 1-inch pieces (optional); 2 tablespoons chopped fresh flat-leaf parsley (optional)